1: Place freshly made rice in a large, shallow bowl, gently mix in salt and sesame oil with a rice scoop, set aside and let it cool

Filling:

Pan-fry king oyster mushroom, add a little black pepper;

Peel carrot skin and shred, then saute for a second

Wash cucumber and cut it into long strips ;

Cut yellow pickled radish into long strips ;

Placed gim (seaweed paper) on a pan , roasted slightly on each side

Take sushi mat, put a sheet of gim on the mat with shiny side down. Evenly spread about cooked rice over the top and place king oyster mushroom, carrots, cucumber strips, yellow pickled radish strips and pickled ginger in the center of the rice.

Use both hands to roll the mat (along with gim and rice) over the fillings, grab and press the mat tightly while rolling the gimbap. Remove the finished roll from the mat and set aside with the seam down.

Put some sesame oil on the finished rolls and cut each roll into bite size pieces with a sharp and clean knife.